Grill flank steak over med. heat with fajita seasoning, about 8-10 min. each side. Let it rest for 15 min. before slicing. Set aside.Fry each tortilla in oil over medium high heat until brown and crisp, turning once. Layer tacos with steak, beans, cottage cheese, tomato, onion and jack cheese. Top with your favorite salsa.

Thursday, March 25, 2010

So I think we have tried news ways to dress up chicken and last night I came up with a new recipe. I picked one ingredient that I know each person enjoys in my family. A given was Emma with her butter. That girl lives for the stuff ;) Noah loves lemon and for Dan I needed something Italian and chose oregano. Myself, I choose salt and olive oil, the 2 things I can't cook without. I told the kids I was creating in the kitchen once again and needed their honest feedback on the chicken they were about to eat. Since mine are also avid dunkers, I also explained it needed to be consumed before it was drowned in ranch, bbq sauce, what have you. So.....we have a hit! Corbelli chicken will be a repeat for sure. Maybe you'll give it a try or do something similar. Taking your favorite herbs, spices and making your own famous family chicken! I'd love any feedback both here on the blog or in the facebook group on what you think of any of the recipes you try!

Slice the lemons into rings, (you'll need at least 8) and arrange 4 in the bottom of your roasting pan. Drizzle olive oil onto each chicken breast then add salt pepper and oregano. Cut a small slit at the top of the chicken, under the skin, and add 1 Tbsp. of butter to each piece. While adding the butter make sure to season under the skin as well for full flavor. Once everyone is seasoned and bone side down in the pan, place a lemon ring on top of each piece. You should end up with lemon both underneath and on top of each piece of chicken. Bake at 325 for one hour and serve with your favorite sides.

Blend mayo, cilantro, shallots, garlic, jalapenos, lime, vinegar, mustard, and worcestershire sauce in a food processor until smooth. You can also puree them in a blender. In a large bowl combine coleslaw and peppers. Coat with dressing and mix well. Salt to taste and serve. You can make this an hour or 2 before serving and chill until needed.

Tuesday, March 23, 2010

I made this a few months back when I was getting back into the slow cooker cooking. As this week has us more busy than usual, I'm busting out the crock pot again. This was a hit with the hubby and kids and couldn't be easier to throw togther. Switch things up and make it your own by maybe adding some bell peppers, different mushrooms, or even the rolls you serve it on. Hope it becomes a staple in your home too.

1 2lb. beef rump roast, I like to slice the roast about 1/4 in. thick before putting in the crock pot. You can leave it whole and then shred at the end too if you prefer.
16 oz. of sliced button mushrooms
1 large white onion, sliced
4 pkgs. of Aus Jus seasoning mix
8 cups of water
2 garlic cloves, smashed
2 tsp. onion powder
2 tsp. black pepper

Put all ingredients in a slow cooker on low for 5 hours. We like to serve ours on steak rolls with some of the cooked onions as well as horseradish. Serve with some fries or salad and your set! We use the sauce in the crock pot for auj jus dipping sauce too. This will make enough for a small army and you may want to half it. I have yet to learn how to make small meals :)

Monday, March 22, 2010

These potato dumplings are a wonderful alternative to your classic pasta varieties. They hold up to both the lighest and heaviest of sauces. We came across the BEST Italian restaurant while in Chicago and I ordered this dish. While I do not have their particular recipe I do have a vodka sauce that is pretty tasty. Hope you enjoy it!

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 ounces pasta, such as penne rigate

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

While making the sauce boil water for the gnocchi. It can be found in several areas of your grocery store. It is offered in both the freezer and fresh pasta section as well as shelved by the dry pasta. Cook according to pkg. directions and coat well with sauce. Shave fresh parmesan and top with torn basil.

Saturday, March 20, 2010

Yep, that's what's for dinner. We were fooled into thinking Spring was right around the corner and grilling weather would be upon us. Well, then 7 more inches of the white stuff decides to blow in last night. Too bad snow, I'm grillin' some steak!!!

Ribeye Marinade

Place the steaks into a large Ziplock bag . Coat each steak with oive oil,and a few splashes of balsamic vinegar. Salt & pepper to taste. Mince 2 cloves of garlic and add along with 3-4 sprigs of rosemary.

Grill each steak 8-10 minutes per side over med. heat or until your preference. ( Grill with the rosemary as well for added flavor.)

Arrange wedge on small plate for individual servings or a platter for "family style." Surround the lettuce with tomatoes and red onion. Drizzle dressing on top of each portion and top with bacon and blue cheese. Garnish with parsley.

Wrap each semi circle of melon with one piece of prosciutto. Arrange on platter and garnish with mint. You can aslo use honeydew and cube the fruit and then wrap in prosciutto and make them into fruit skewers. This works well if you're having an outdoor gathering.

Wednesday, March 10, 2010

So in keeping with my "green" recipes, I wondered what other green foods I could add to the blog. I've done green celery, green apples, and then kiwi's came to mind. I'm not a fan of fruit tarts with the kiwi so I found another way to put it to good use ;) In a margarita of course!!!
- 2 oz tequila

- 2 oz pineapple juice

- 1 oz Midori liqueur

- 1/2 oz lime juice

- 1/2 oz simple syrup

- 1 kiwi fruit, peeled and quartered

- Garnish: half kiwi slice

- Optional garnish: coarse sugar

Combine the ingredients in a blender with 1/2 cup ice and blend until smooth. Pour into a glass and garnish with a half kiwi slice. If desired, coat the rim of the glass with sugar.

Preheat oven to 350°F. Generously grease an 8-inch square cake pan. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in dry ingredients and mix well. Pour batter into the prepared pan and bake until cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes. Let cool in the pan for 5 minutes, then unmold and serve hot or cold with whipped cream or vanilla ice cream.

In a deep casarole dish, (or 2 disposable pans so you can freeze and re heat) coat the bottom of pan with some sauce. Next spoon an even layer of shells into dish. Then spoon 1/2 of cheese mixture on the shells. Follow with 1/4 of the mozzarella. Now top with the remaining 1st can of sauce. Repeat..noodles, mixture, cheese, sauce but then top with remaing mozzarella. Bake @350 for 45 min. or longer if frozen, ( almost 2 hours.) When baking, if you notice the cheese browning too much, cover with foil sprayed with cooking spray. This stops the cheese from sticking. The kids tend to prefer the cottage cheese over ricotta and it gives it a creamier texture.

This a versitile marinade that works well with pork, chicken or turkey tenderloins. As with most marinades, it needs about an hour to reach potential. The longer you can leave it the better! Another trick is to let the meat come close to room temp. before cooking esp. when grilling. So the Irish spin on this...Cranberries, you know, the famous Irish band :)

Heat a 6-8 quart pot, add butter and onion and cook gently. Do not let onion brown. Add the potatoes, milk and stock. Add the herbs. Cover and cook gently for about 1 hour.

Prepare a roux: Melt butter in a small saucepan and whisk in the flour. Let this roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook 5-10 minutes and then puree soup in blender or processor. Add the cream and heat gently, but do not boil. Season with salt and pepper to your taste. Serve with fresh chopped chives, leeks or green onions, and bacon bits as garnishes. Serves 8-10.

Monday, March 1, 2010

So when I think of Ireland a few things come to mind like wool, potatoes, beer, and red heads! Now I know this dish really has no Irish roots but it does have fiery red head flare! It was a spur of the moment dish that I came up with on Friday and my son Noah came up with the name since it does have quite a bite to it! If you like spicy dishes, this one's for you! It took no time to make and it boasts so much flavor. I hope you'll try this one out.

Cook pasta according to pkg. directions. While pasta is cooking combine in a deep skillet Rotel ( with juice ), peppers, oil, and salt. Mix well. Drain pasta and add to sauce mixture. Use a vegetable peeler to shave parmesan on top. Serve with warm crusty bread and enjoy!